Name: Asparagus, sunflower seeds, caramelised buttermilk
Yield: Serves 8 starter portions
Ingredients: 80 ml kale sauce – 10 ml per serving; 40 g caramelised buttermilk – 5 g per serving; 1 lemon – to squeeze; lime zest – to finish; salt and white pepper; 72 drops kale oil – 9 drops per serving; 32 sunflower petals – 4 per serving; 900 ml water; 300 g sunflower seeds; 8 g toasted sunflower seeds – 1 g per serving; salt; 40 ml olive oil; 40 green asparagus spears

Preparation info

Serves 8
starter portions

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

Asparagus does need to be well washed, as the heads contain fine sand. It’s best to place the rinsed spears in a bowl of water and leave for the sand to subside. I also prefer cooking the asparagus on the open fire from raw – it brings out a lovely sweetness.

Ingredients

Asparagus

40 green asparagus spears
40 ml olive oil
salt

Method

Wash the asparagus spears in cold water. Trim and peel the base of the stems to remove the woody/fibrous texture. Dress the asparagus in olive oil and grill. Season with salt.

In a pot, combine the sunflower seeds and water and boil until the seeds are soft. Transfer to a Thermomix jug or blender and blend until smooth. Season with salt, white pepper and a squeeze of lemon, and reserve.